This winter, I was invited to Sonnenalp in Vail. While discussing the trip with my friend Cheryl, who used to live there, we both agreed that our favorite part about ski trips isn't so much the activity ON the slopes as it is Apres Ski...the party/meal AFTER the skiing.
This gave way to discussion about our Florida equivalent here on the Gulf Coast: Despues de la Playa..."after the beach."
With school out and summer upon us, there are many beach days and sunset nights to be had. After hours of daytime sun, sand, salt, and wind and gatherings with friends on warm balmy nights to watch the sunset, I'm always starving. We come home, take a shower, Aveno and Jean Nate' up, and start the grill.
Before you leave for the beach, make the cabbage salad and keep it cold in the refrigerator. Because these fabulous sauces I found are store bought, all you have to do when you come home is grill the fish, set out some fresh vegetables and dip, and uncork a cold rose'--these tacos come together in minutes. Which is good because after dinner you can grab a soft sweatshirt, slip underneath your cool cotton covers, and get a head start on those sunburn chills because you KNOW you didn't use sunscreen. Aaaaahhhhh summer.... :)
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fresh mahi filets
small flour tortillas
1 head green cabbage, sliced into slaw
1 jicama (though I only use 1/4 to 1/2 of it, depending on size), sliced into thin matchsticks
2 beefsteak tomatoes, seeded and chopped
mayonnaise
apple cider vinegar
olive oil
green onions, chopped
salt/fresh ground pepper/garlic powder
Cajun Seasoning (I use Tony Chachere)
2 fabulous sauces from the grocery store: Herdez salsa verde (mild) and guacamole salsa (medium)
Note: A day in the sun is daunting so you want to keep it light and easy. I serve these with a fresh vegetable platter and some buttermilk ranch dip. Buy your favorites.
** Make the cabbage salad a few hours ahead and let it sit (covered) in the refrigerator--it should be cold and crisp on top of your tacos, so don't do it the night before or it will get soggy**
Add cabbage, jicama, and tomatoes to large bowl. Start dressing by mixing 1 cup mayonnaise with 1/2 cup vinegar. Stir and taste. Add more of either depending on how tangy you like it. Pour some of the dressing over the cabbage mixture and stir. Add more as needed, to make it as wet as you want. You might use it all, you might not, and it will intensify as it sits. Grind in some black pepper, stir, and place in refrigerator.
(tip #1: wait and salt it later so the tomatoes don't get watery)
When ready to make tacos:
Rub olive oil on fish and season both sides with salt/pepper/garlic powder/cajun seasoning
Grill fish until it is firm to the touch and opaque (approx. 5-7 minutes per side). It will come away from the grill by itself without sticking, and will be white inside throughout.
(tip #2: while you are grilling the fish, you can wrap your tortillas in aluminum foil and place them on the top rack to heat)
Place on plate and let the fish rest for a few minutes so it remains juicy. Break the fish into small bite size pieces with 2 forks
Take cabbage salad out of the refrigerator--now's the time for salt! Add salt and pepper to taste, and more vinegar if dry. Set out your toppings and let everyone make their own tacos: green onions, sauces, cabbage salad, and salt/pepper
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| yummy yummy yummy |
And with it...fresh vegetables and a buttermilk ranch dip--cool and easy:
